Tiramisu

This is certainly one of the most well-known and loved Italian desserts. It is light, satisfying and the perfect end to almost any meal.
It is really easy to make and can be served as a large dessert or individual portions. Made in advance it takes the last minute rush out of entertaining and leaves you with more time to enjoy your guests.
Depending on the formality of the meal it can be served as individual portions, beautifully plated and decorated - a most elegant dessert for the perfect ending to your dinner party. 
Serves  6 

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angredients:
250 ml   strong black coffee
65 ml     brandy
2            jumbo eggs, separated
200 gr    boudoir biscuits
65 ml     castor sugar
5 ml     vanilla essence
250 gr   mascarpone cheese
250 ml  cream
cocoa for dusting

Method:
Mix coffee and 65 ml brandy. Dip half of the Boudoir biscuits briefly into the coffee and brandy mixture on both sides and place in a dish to line the base. 
Beat the egg yolks and sugar till light and creamy. Add the vanilla and mix well. Add the mascarpone and mix lightly until just combined.
Beat egg whites till stiff peaks and fold into the cheese mixture.
Spoon half of the mixture over the biscuits and even out. Repeat with another layer of biscuits and mascarpone filling.
Dust cocoa powder over the mixture to cover it evenly.
Put into the refrigerator for at least 6 hours or overnight.
For individual portions cut into squares, decorate with a drizzle of chocolate sauce on the plate, whipped cream and anything else that takes your fancy.

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